The rum and raisin rice pudding is a creamy and enveloping dessert.
Rice pudding is one of those desserts that immediately evoke a sense of warmth, comfort, and nostalgia. Each spoonful is a dive into childhood memories, when the kitchen was filled with the sweet and spicy aroma of a pot of rice slowly cooking on the stove. This version, enriched with the exotic flavor of rum and the enveloping sweetness of raisins, is a refined reinterpretation of a great classic, perfect for those seeking a special treat.
The base of this dessert is short-grain rice, a type of rice that, thanks to its high capacity to absorb liquids, becomes incredibly creamy during cooking. Instead of traditional milk, this recipe uses coconut milk and oat milk, making it suitable for those following a vegan diet while adding a slightly exotic and velvety note that perfectly matches the other ingredients.
The distinctive element of this rice pudding is undoubtedly the rum and raisin sauce. Muscovado sugar, with its rich and caramelized taste, melts in the dark rum, creating an aromatic and enveloping syrup that enhances the pudding with a warm and slightly liqueur note. The raisins, immersed in this sauce, become soft and juicy, releasing their sweet and intense flavor with every bite.
Perfect to enjoy warm on cold winter evenings or served cold on milder days, this rum and raisin rice pudding is a versatile dessert that can be customized according to taste. If you prefer an alternative to rum, you can try with whiskey and candied orange zest for a citrusy and sophisticated touch.
Easy to prepare and incredibly delicious, this dessert will conquer anyone who loves creamy textures and intense and enveloping flavors. A recipe that smells like home, but with an extra touch of elegance.
This recipe is taken from the book “Vegan Pantry” by Katy Beskow, which offers a collection of simple, quick, and delicious recipes, perfect for those who want to cook vegan dishes using easily available basic ingredients. Katy Beskow, author and expert vegan chef, is known for her practical and accessible approach, making veganism available to everyone, without the need for exotic ingredients or complex techniques.
The book focuses on the intelligent use of the pantry, teaching how to transform a few essential ingredients into tasty and nutritious dishes. You will find recipes ranging from breakfast to desserts, including main courses, sauces, and side dishes, all designed to be prepared with common ingredients. In addition to recipes, Vegan Pantry also includes tips on how to best organize the pantry and practical advice for cooking sustainably and economically.
You can read all the recipes prepared by the girls from “Il Club del 27” in the article on the MTChallenge website.
If like me you love rice in all its versions, you might like these recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 261.38 (Kcal)
- Carbohydrates 53.49 (g) of which sugars 20.09 (g)
- Proteins 3.12 (g)
- Fat 3.54 (g) of which saturated 2.22 (g)of which unsaturated 0.15 (g)
- Fibers 1.66 (g)
- Sodium 47.96 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Rum and Raisin Rice Pudding
- 5 oz rice (short-grain)
- 1 3/4 cups coconut milk
- 1 1/4 cups oat milk
- 3 tablespoons muscovado sugar
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg (ground)
Tools
- High-sided saucepan
- Small Bowl
Preparation of Rum and Raisin Rice Pudding
In a large pot, pour the rice, coconut milk, oat milk, vanilla extract, light brown sugar, and nutmeg.
Bring to a boil, then reduce the heat and let it simmer for about 25 minutes, until the rice is soft and has absorbed most of the liquid.
Meanwhile, in a smaller pot, combine the rum, muscovado sugar, and raisins. Cook over medium-high heat for 5 minutes, until the sugar is dissolved.
Incorporate most of the rum syrup into the rice pudding, saving a little for garnish when serving.
The combination of whiskey and candied orange zest is a great alternative to rum and raisins.
